Cheers @Dutto. Great feedback as always!!!Only tip is “DON’T wrap cold smoked cheese in foil!”
The chemicals in the smoke attacks the foil. Clingfilm is okay & cold smoked cheese will last for a couple of months in the fridge.
BBQ thoughts....
- Thread starter Clint
- Start date
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Yep..it'll do fa me!
Oh my gawd! 
Dutto
Landlord.
There’s a beautiful episode in “The Simpsons” where Homer builds a BBQ!
The finished product was classed as a form of Modern Art; so good luck with the assembly!
:hat:
PS
Can anyone else see the missing bit?
I know, you really need to sort out those daisies.
Pi55 off
After a stressful 3 hours with the wind keep blowing away the screws, and we lost a clip and had to improvise with a split ring (no dirty jokes please 
) we have finally finished the b@st@rd! Yes I’m stressed and yes I’m ordering a takeaway now cos I can’t be bothered cooking! 
Next weekend will be a belter!
) we have finally finished the b@st@rd! Yes I’m stressed and yes I’m ordering a takeaway now cos I can’t be bothered cooking! Next weekend will be a belter!
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Thought it was clover.
Your right, my eyesight isn’t what it used to be
(Sorry @Tess Tickle, the finished unit looks awesome
)
Your right, my eyesight isn’t what it used to be
(Sorry @Tess Tickle, the finished unit looks awesome
Cheers Alastair! I was grumpy yesterday as I'd just spent over an hour looking for a missing clip in the huge lawn and had sore knees
grooves
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Aye, but i'm going to be cold smoking with the smoke generator away from the smoke cabinet - Chicken may be smoked at ambient temps and i'm a bit scared of that,,,,,,
I missed this important point! I'm not sure I'd trust myself doing that - but I do want to try cold smoking duck.
Hmmm, is duck less of a risk?
be careful or BBQ it after?I found some old white fish in the freezer. Just need the rest of the bits to arrive,,,,,,,
deliveries out here are subject to Calmac/Loganair, nice weather,,, and luck!
Dutto
Landlord.
After a bitter experience, I suggest that you get a very young duck; or risk a meat so tough that its only use is for soling clogs!
:hat:
Was too excited about this so had to post. Just put some pork loin to sit in a marinade until Sunday evening to make char siu (sui?) No expense spared on the ingredients though!
My son bought me this book from the garden centre and it’s amazing for beginners to barbecuing like me.
My son bought me this book from the garden centre and it’s amazing for beginners to barbecuing like me.
Thebiggestal
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I am incredibly keen to see how this pans out
I’ve got a week off so I’ll be firing up my kettle each night next week if this legendary Swansea rain disappears!
I’ve gotta a paella planned, made jerk paste last night for jerk chicken, gotta have cheese burgers and picking up some ribs too.
Brewnaldo
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Theres actually a thread dedicated to char sui on here
Theres actually a thread dedicated to char sui on here
Ooh right! If it's in the wrong place I guess chippy tea will move it.
Last edited:
grooves
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Don't throw away the burners!
The back of my old outback rusted through and the burners rest on that part. I drilled the sides of the bbq and inserted a 1m long M8 threaded bar from Toolstation and have rested the burners on that - works like new. Would probably use M12 if I did it again.
I am incredibly keen to see how this pans out
I’ve got a week off so I’ll be firing up my kettle each night next week if this legendary Swansea rain disappears!
I’ve gotta a paella planned, made jerk paste last night for jerk chicken, gotta have cheese burgers and picking up some ribs too.
Sounds yummy!
We plan on having one each weekend weather permitting, but I've got a pop-up gazebo coming today to help. Can use it for brewing beer too.
